This recipe requires a bit of multitasking. Read the instructions first, and gather ingredients before you get started.

Heat a large non-stick skillet over low heat and add 2 tablespoons butter and one teaspoon olive oil. Add onions and sauté slowly until well browned, only stirring occasionally to keep from burning - about 30 minutes. Increase the heat to medium - high and add kale, marsala wine and broth bringing to a boil to reduce the sauce until thickens. Add cooked chicken sausage (see step 2) to the sauce after it's cooked as instructed below.

While onions cook, heat another large non-stick skillet over medium heat. Add 2 teaspoons olive oil and chicken sausage. Cook the sausage for 15 - 20 minutes until sausage is no longer pink and cooked through. Break the chicken down into pieces with a large spoon as it cooks.

While chicken cooks, steam potatoes in a steamer basket in a covered saucepan with a few inches of water for 15 - 20 minutes until tender. Drain water and add potatoes back to pan and keep covered to keep them warm until you mash them. Mash potatoes with remaining butter and milk.

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.